Step-by-Step Instructions

1. 1.Roast the whole spices

   Heat 1 tablespoon of oil in a pan. Add bay leaves, black peppercorns, cumin seeds, whole coriander seeds, fennel seeds, dried red chilies, mace, green cardamom, cloves, and cinnamon stick. Roast on low heat for 2-3 minutes until fragrant.

2. 2.Add stone flower, curry leaves, and coconut

   Add stone flower and 1 sprig of curry leaves to the pan. Continue roasting for 1 minute. Then add fresh grated coconut and roast until the coconut turns light brown, about 2-3 minutes, stirring continuously. Turn off the heat.

3. 3.Grind the Chettinad masala paste

   Transfer the roasted spices to a bowl. Add 1/4 cup of water to cool them down. Transfer the mixture to a Bajaj mixer grinder and grind into a smooth paste. Set aside.

4. 4.Sauté onions and aromatics

   Heat 2 tablespoons of oil in a pan (Bajaj Designer Glass Top Gas Stove). Add 1/2 teaspoon of fennel seeds and let them splutter. Add finely chopped onions and sauté until they turn golden brown, about 5-7 minutes. Add 1 sprig of curry leaves and 1 tablespoon of ginger-garlic paste. Sauté for 1-2 minutes until the raw smell disappears.

5. 5.Add powdered spices and tomatoes

   Add a dash of water to deglaze the pan. Then add 1/2 teaspoon of turmeric powder, 1 tablespoon of red chili powder, 1 tablespoon of coriander powder, and salt to taste. Mix well. Add finely chopped tomatoes and cook until they soften and mash, about 5-7 minutes.

6. 6.Cook the Chettinad masala gravy

   Add the prepared Chettinad masala paste to the pan. Mix thoroughly and cook on high heat for at least 10 minutes, stirring occasionally, until the masala thickens and oil separates. This step helps to round off any raw flavors from the spices.

7. 7.Simmer the curry

   Add 1/2 cup of water to the thickened masala and mix well. Bring the curry to a boil, then reduce the heat to low and let it simmer for 5-7 minutes, allowing the flavors to meld and the curry to thicken slightly.

8. 8.Add paneer and garnish

   Add the cubed paneer to the simmering curry. Add a sprig of fresh curry leaves and 2 tablespoons of fresh chopped coriander. Gently stir to combine. Cook for 3-4 minutes on medium flame, allowing the paneer to absorb the flavors without frying it.

9. 9.Serve Paneer Chettinad

   Once the paneer is heated through and the curry has reached your desired consistency, remove from heat. If desired, squeeze half a lemon for a tangy balance. Serve hot with rice or Indian bread.